Best 5 Creamy Tomato Basil Parmesan Soup Recipes

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Indulge in the ultimate comfort food experience with our comprehensive guide to preparing the creamiest, most flavorful creamy tomato basil parmesan soup. This delightful soup combines the tanginess of tomatoes, the aromatic freshness of basil, and the rich, nutty flavor of parmesan cheese, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions and expert tips will guide you through the process of creating this culinary masterpiece. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.

Provided by Lauren Allen

Categories     Appetizer     Main Course     Soup

Time 40m

Number Of Ingredients 16

1 Tablespoon olive oil
2 14.5 ounce cans diced tomatoes (, with the juice)
2 carrots (, finely diced (about 1 cup))
1 small onion (, finely diced (about 1 cup))
3 ribs celery (, finely diced (about 1 cup))
2 Tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon dried oregano leaves
1 1/2 teaspoons dried basil leaves
½ cup butter
½ cup all-purpose flour
1 cup freshly grated parmesan cheese
1½ cups half and half ((or whole milk))
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1/4 cup chopped fresh basil

Steps:

  • Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
  • Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
  • Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
  • In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
  • Add a big ladle full of the soup to the roux--it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
  • Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
  • Store tomato basil soup covered in the refrigerator for up to one week.
  • Try it served in a yummy homemade bread bowl!

Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 1095 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TOMATO-PARMESAN SOUP



Tomato-Parmesan Soup image

Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
Fresh basil leaves, for topping

Steps:

  • Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
  • Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
  • Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

PARMESAN BASIL TOMATO SOUP



Parmesan Basil Tomato Soup image

Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick.

Provided by Polniere

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 8

1 tablespoon vegetable oil
¼ cup finely chopped onion
1 teaspoon minced garlic
1 (10.75 ounce) can condensed tomato soup
2 tablespoons grated Parmesan cheese
10 leaves fresh basil, chopped
½ teaspoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

Nutrition Facts : Calories 197 calories, Carbohydrate 22.9 g, Cholesterol 4.4 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 922.6 mg, Sugar 11.5 g

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY TOMATO-BASIL SOUP



Creamy Tomato-Basil Soup image

Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!

Provided by Alok

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

¼ cup butter
¼ cup olive oil
1 ½ cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
½ cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Steps:

  • Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
  • Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g

Tips:

  • Use fresh, ripe tomatoes. This will give your soup the best flavor.
  • Don't be afraid to experiment with different herbs and spices. Basil is a classic choice, but you could also try oregano, thyme, or rosemary.
  • If you want a creamier soup, add some heavy cream or milk.
  • Serve the soup with a garnish of fresh basil or Parmesan cheese.
  • Store the soup in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Creamy tomato basil Parmesan soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover tomatoes. With its creamy texture, fresh basil flavor, and Parmesan cheese topping, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy soup recipe, give this one a try!

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